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Spicy Cilantro Avocado Chicken Salad

This creamy, loaded chicken salad swaps out the usual mayo-heavy base for a vibrant avocado cilantro dressing blended with serrano, lime, and warm spices for a version that's fresh, flavorful, and actually exciting. Folded with crunchy celery and green onions and served with crackers, it's light enough for lunch but satisfying enough to hold you all afternoon.
Prep Time20 minutes
Total Time20 minutes
Course: Lunch, Main Course, Main Dish, Snack
Cuisine: Fusion, Latin American, latin-inspired, Mexican-inspired
Keyword: avocado, chicken, cilantro, lunch, salad, serrano, Spicy, summer
Servings: 4 servings

Equipment

Ingredients

For the Chicken:

  • 3 cups precooked finely shredded chicken

For the Dressing:

  • 2 ripe avocados
  • ½ cup fresh cilantro leaves and tender stems
  • 2 tbsp mayo
  • ¼ cup Mexican crema or greek yogurt
  • 2 tbsp fresh lime juice
  • 1 tsp lime zest
  • 1 serrano seeded for less heat or seeds in for full heat
  • 2 tbsp olive oil
  • 1 small garlic clove finely grated
  • ½ tsp cumin
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp kosher salt plus more to taste
  • ¼ tsp black pepper

For the Mix-Ins:

  • 2 green onions finely diced
  • 2 celery stalks finely diced
  • ½ cup fresh cilantro leaves chopped
  • ½ - 1 serrano seeded for less heat or seeds in for full heat and finely diced

For Serving:

  • Butter lettuce cups cucumber rounds, bell pepper strips, or crackers
  • Ground cotija
  • Extra fresh cilantro leaves

Instructions

  • Add the avocados, cilantro, mayo, crema, lime juice, lime zest, serrano, garlic, cumin, garlic powder, onion powder, salt, and black pepper to a blender or food processor and blend until completely smooth and vivid green. Taste and adjust as needed: add more lime if it needs brightness, more serrano if you want more heat, or more salt if it tastes flat.
  • Add the shredded chicken to a large bowl and pour the avocado cilantro dressing over it. Toss until every piece of chicken is evenly coated.
  • Fold in the green onions, celery, cilantro, and diced serrano and toss gently until evenly distributed. Taste one more time and adjust salt, lime, and heat as needed.
  • Sprinkle with a dusting of ground cotija and extra chopped cilantro, and serve in butter lettuce cups, spooned over cucumber rounds, or scooped with bell pepper strips or crackers.

Notes

  • Use precooked rotisserie chicken for the fastest prep. Shred it finely so the dressing coats every piece evenly and the texture stays consistent.
  • The avocado dressing will oxidize and darken over time, so this is best served the same day it's made rather than stored overnight.
  • Taste the dressing before tossing it with the chicken, it's much easier to adjust lime, salt, and heat at this stage than once everything is folded together.
  • Serve in butter lettuce cups to keep it low carb, or go with crackers or tostadas if carbs aren't a concern.